Endive, Shrimp and Avocado Salad

by Sue Taggart

Such a simple, quick and easy salad to prepare, it’s light and delicious and looks amazing!

Serves 2 for light main course:

2              ripe Hass avocados

2              large heads of Belgium endive

3/4lb       shrimp, cooked, peeled and deveined



1 tbsp         fresh lemon juice

2 tbsp         tarragon mustard

1/4 c         olive oil

2 tbsp       rice vine vinegar

2 tsp      fresh chopped chives

sea salt and fresh black pepper for seasoning

Put all the ingredients into a screw top jar and shake vigorously until blended

To serve:

Quarter avocados lengthwise, peel and cut into bite size pieces. Cut endive into 1/3” rounds. Arrange endive, avocados and shrimp on two serving plates, add dressing, toss and serve.

The buttery texture of the avocado balances the sharpness of the endive and the tartness of the dressing perfectly compliments the sweetness of the shrimp.

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